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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Eggplant Adobo   
    Categories: Vegetables, Herbs, Rice   
         Yield: 4 servings   
       
         5 tb Neutral oil   
     1 1/2 lb Small Italian eggplant; in   
              - 1" cubes   
              Salt & pepper   
       1/4 c  Soy sauce   
       1/4 c  Unsweetened coconut milk   
         2 tb Distilled white vinegar   
         1 tb Turbinado or light brown   
              - sugar   
       1/2    White onion; thin sliced   
         3 cl Garlic; minced   
         1    Fresh or dried bay leaf   
       1/4 c  Chopped basil; add'l small   
              - leaves as garnish   
              Steamed jasmine rice; to   
              - serve   
       
     In a 12" nonstick skillet, heat 2 tablespoons of the oil   
     over medium. Add half of the eggplant, season with salt   
     and pepper and cook, stirring occasionally, until   
     golden, 5 minutes. Transfer to a plate and repeat with 2   
     tablespoons of the oil and the remaining eggplant.   
        
     Meanwhile, in a small bowl, combine soy sauce, coconut   
     milk, vinegar, sugar, 1/2 teaspoon pepper and 2   
     tablespoons of water; mix well.   
        
     Add the remaining 1 tablespoon oil and the onion to the   
     skillet and cook, stirring occasionally, until lightly   
     golden, 3 minutes. Add garlic and stir until fragrant, 1   
     minute.   
        
     Add the browned eggplant, soy sauce mixture and bay leaf   
     and toss to evenly coat. Cover, reduce heat to low and   
     cook, stirring every 5 minutes, until the eggplant is   
     tender but still has structure, about 10 minutes.   
     Uncover and cook over medium heat, stirring   
     occasionally, until the sauce thickens and nicely coats   
     the eggplant, about 2 minutes longer. Season with salt   
     and pepper and stir in the chopped basil.   
        
     Divide the eggplant mixture over rice among bowls.   
     Garnish with basil leaves and serve warm.   
        
     By: Kay Chun   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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